Laun/Pruett Recipe Collection
Mardi Gras Salad

1 large head romaine, sliced into thin ribbons
1 large head escarole or other green salad lettuce, sliced
1 large bunch of green onions, green and white, chopped
2 cups slivered almonds, toasted til nutty brown
4 small tomatoes, sliced in half and then half across, then cut into large pieces
1 very large cucumber, chopped into medium chunks
8-12 oz. block feta cheese, broken into smallish chunks
16 oz strawberries, quartered
1/2 c. dried cranberries
Good seasons dressing according to directions and I added 2 t. sugar. It is made ahead of time and ready to toss when I arrive.

Wash and prep greens, and place a dish towel over greens and green onions. Place some ice cubes on top of the dish towel to keep greens crisp. Place other ingredients in baggies to add at the last minute.

I placed salad dressing in a canning jar so I could easily shake and pour. Add to taste and do not overdress salad.

Serves many! Probably 24 with other buffet items.

For a pot luck at church for Mardi Gras, I made a big green salad loaded with goodies. When I looked at the food table with so many items, my salad glistened and disappeared! I was asked for my recipe but I made it up as I went along...I thought I would capture it. I used my BIG wooden bowl from Vietnam...

Recipe Contributed by Mary Ann Laun